by Julee Rosso & Sheila Lukins
We've been pretty stagnant in the breakfast arena; eggs on winter wheat toast or English muffin, with some fruit on the side a few times a week, and oatmeal and fruit on the other days. Mornings I do not get up early to make breakfast, Andy will make himself toast and peanut butter and I'll have cereal. It has been this way for the l o n g e s t time.
I'm always on the look out for something new for breakfast, and was excited to come across this recipe.
I gave this a trial run when I was on my own for breakfast. It's super easy to make - you can even make them on your busy weekday mornings if you have the (very little) prep work done the night before - chopping some parsley, mincing a little ham, and cubing a little Brie; and feel free to change up the ingredients to your liking - your favorite herb or cheese, and if you don't eat meat, omit it. This is a very versatile dish.
It only takes about twenty minutes in the oven to bake - actually less in my oven. I meant to check on them at about fifteen minutes in, and I got busy on the computer, and well, you know how that goes... and my eggs were overcooked - they were fine... I just prefer my yolks on the runny side, not firm.
This recipe is similar to the one I made years ago for Mother's Day brunch, a little more work, but very impressive to say the least.
These will have rerun in our house. I think Andy will like them - especially if I replace the ham with mushrooms, and switch out the Brie with maybe some smoked cheddar or Gruyère.. oh the possibilities.
Sunny Baked Eggs
1 tablespoon chopped fresh parsley
1½ tablespoons minced ham (I cut mine into ¼ cubes.)
1½ tablespoons cubed Brie
1 tablespoon heavy whipping cream
Salt and freshly ground black pepper, to taste
1. Preheat oven to 400°F.
2. For each serving, toss the parsley, ham, and Brie together in a 3-inch-wide ramekin. Break the eggs over the ham mixture and drizzle the cream over the eggs. Sprinkle with salt and pepper to taste.
3. Place the ramekins in a baking pan and pour hot water into the pan (I place the baking pan on the oven rack first, then add the hot water) to come 1 inch up the ramekins. Bake 15 to 20 minutes, depending on how set you want the eggs. Serve immediately.
Silver Palate Good Times Cookbook/Julee Rosso & Sheila Lukins